Preheat oven to 350 degrees. Line two cupcake/muffin tins with 17 paper liners.

In a large stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, and mix. Add the yogurt, apple sauce, and vanilla extract, and mix until incorporated. Sift in the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Turn mixer on low and mix just until combined. Remove the mixing bowl and fold in the mashed bananas and diced apples. You can also stir in some golden raisins or dried cranberries.

Use an ice cream scoop to fill the cupcake liners almost full. Bake for 20-22 minutes, or until toothpick comes out almost clean. Let cool in the pan for 5 minutes. Remove to a wire rack to cool completely before icing.

Vanilla Icing/Glaze

1 cup powdered sugar1 tsp vanilla extract1 T plus 1 Tsp milk

Mix all ingredients in a small bowl. Pour into a plastic sandwich bag, cut a small hole in the corner, and drizzle over the cooled cupcakes. Enjoy!